Heat the oil over medium heat in a nonstick pot. Add the onion, garlic, celery, green pepper, and mushrooms. Cook over medium heat, stirring often, for about 3 minutes or until tender.

Add the rice and sauté for 2-3 minutes, stirring constantly until it begins to brown.

Add the chicken, salt, chicken broth, water, saffron (Sazón), and tomatoes. Bring the water to a boil, then reduce heat to medium-low and let simmer.

Cover the pot and let the casserole simmer until the water is absorbed and rice is tender, about 20 minutes.

Stir in the peas, corn, and beans, and cook for 8-10 minutes. When everything is hot the casserole is ready to serve. Garnish with olives or capers, if desired.

Side Suggestions: Mixed Green Salad, Whole Wheat Bread

Nutrition Facts

Serving Size

1 cup

Calories

330

Total Fat

14 g

Total Carbohydrate

24 g

Protein

27 g

Current Research From Top Journals

July 2015

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